CHICKEN SCAMPI
This chicken scampi recipe is so delectable that I'm often asked to double it when family members visit over the holidays. I also suggest preparing it with shrimp for a quick convenient alternative that's also delicious. -Janet Lebar, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, heat a large skillet over medium heat. Add the butter and olive oil; cook the onion and garlic until tender. Sprinkle chicken with salt and pepper; add to skillet. Cook until a thermometer reaches 165°, 3-4 minutes on each side. Remove chicken and keep warm. , In the same skillet, combine the tomato, lemon juice and parsley; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 619 calories, Fat 35g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 791mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.
RESTAURANT-STYLE CHICKEN SCAMPI
Coated chicken tenders tossed with hot cooked pasta, bell pepper, onion, and garlic in four cheese Alfredo sauce. This is a delicious, rich chicken scampi very similar to that served at a well known Italian restaurant chain. Perfect with a green salad with Italian-style salad dressing and breadsticks!
Provided by Allrecipes Member
Categories Italian Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
- Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
- Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 74 g, Cholesterol 47.6 mg, Fat 13.4 g, Fiber 4.3 g, Protein 31.4 g, SaturatedFat 3 g, Sodium 293 mg, Sugar 7.4 g
CHICKEN SCAMPI
A delicious restaurant style meal without a lot of work. The dried herbs make this low prep; great for a weeknight.
Provided by Kaarin
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into 1 inch thick strips.
- In a large skillet, melt the butter with the oil over medium heat. Stir in the herbs, garlic and lemon juice.
- Add the chicken and saute about 5 minutes, until just starting to brown.
- Lower the heat and cook for about 10 minutes longer, until the chicken juices run clear. Salt to taste.
- Add more oil as needed (If your flame is too hot you will need more.).
- Serve chicken and sauce over linguine or fettucine noodles.
Nutrition Facts : Calories 343.6, Fat 25.8, SaturatedFat 11.3, Cholesterol 106.5, Sodium 571, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 26.5
RESTAURANT-STYLE CHICKEN SCAMPI
Coated chicken tenders tossed with hot cooked pasta, bell pepper, onion, and garlic in four cheese Alfredo sauce. This is a delicious, rich chicken scampi very similar to that served at a well known Italian restaurant chain. Perfect with a green salad with Italian-style salad dressing and breadsticks!
Provided by Allrecipes Member
Categories Italian Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
- Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
- Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 74 g, Cholesterol 47.6 mg, Fat 13.4 g, Fiber 4.3 g, Protein 31.4 g, SaturatedFat 3 g, Sodium 293 mg, Sugar 7.4 g
OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE
This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.
Provided by Steph Loaiza
Categories Main Course
Time 34m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil over medium-high heat.
- Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
- Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
- Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
- While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
- Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
- Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
- Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
- Top with freshly grated Parmesan cheese and enjoy!
Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
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